Abstract
ObjectiveTo determine sodium (Na), iron (Fe), magnesium (Mg), manganese (Mn), lead (Pb), zinc (Zn), cadmium (Cd) and copper (Cu) in some medicinal plants regularly used in cooking in Indian curries. MethodsAll the nutrients were determined by using atomic absorption spectrophotometer (AAS). ResultsThe average concentrations detected were ranged from 150.22 to 521.98, 782.42 to 813.84, 15.75 to 532.72, 85.72 to 101.50, 0.478 to 9.890, 0.684 to 2.751, and 11.51 to 94.05, 6.94 to 49.76 mg/kg for Na, Fe, Mg, Mn, Pb, Zn, Cd and Cu, respectively. ConclusionsThe mineral and metal contents in the samples were found at different levels. Therefore, these medicinal plants are rich in some essential minerals, especially Fe and Mg which are essential for human health.
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